A member of the cabbage family, the swede is often confused with the turnip, though they look…

1 tbsp freshly ground black pepper

Method

Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.

Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across – use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.

Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

Ads by Google

Comments, questions and tips

Not enough pepper....and crimped on top ???? I dont think so...always crimped on the side in Cornwall..crimping on top is the Devon way

ruby_may98

23rd Oct, 2012

3.05

Turned out good in the end although I had to ignore the instructions. I added cheese to the filling. Also, I boiled the potatoes and swedes first before adding to the filling so I only had to cook it for 15 minutes.

duffname

29th Sep, 2012

4.05

mine didnt look like your picture, used corn beef from a can instead, tasted fine, even my son ate it. will have another go soon. perhaps my oven was a bit too hot to start with, will try again.

hollawolla

27th Sep, 2012

4.05

PASTIE UPDATE:-
Once I had got over the pastry drama and purchased a roll in a flash the pasties came together and I turned the mixture into seven beautiful packages. They went down a treat and although the pastry will NEVER be attempted again for this recipe I shall certainly be doing them again. Hubby munched his way through most of them leaving just enough for the children. I shall mark with four stars leaving one off for the awful pastry mix. If you purchase your pastry, or use another homemade recipe, then these pasties are well worth doing. I have had requests for more!

hollawolla

26th Sep, 2012

4.05

The pastry for this recipe is absolutely ridiculous. This has ruined my evening meal as when it came to roll out and pack the pasties the pastry just falls apart. I followed it to the letter but there is no way on this earth that I can get this pastry to behave and the pasties that I have made look like I have dragged them out of the dustbin after being patched up best I can. I am now in such a stinking mood that I am off to the local shop to purchase a roll of pastry that I know for a fact will do the job and save the day. Hopefully the filling will be worth all the hassle!!

yul514

24th Sep, 2012

1.05

Sorry, this will be a big miss. Won't try again. Extremely dry and awkward pastry and the filling was far too dry.
Not worth the effort for me.
Sorry

chris210

23rd Sep, 2012

3.05

pasty doesn't have the great flavour and texture of a great pasty, mainly being too dry. But a good place to start

ringding1

21st Aug, 2012

Fantastic,the whole family love these,I always put equal amounts of carrot and swede,the carrot adds a little bit of sweetness,never found the pastrie to be dry(touch wood),one thing I have found,one of the past reviewers suggested a knob of butter in each before sealing,tried and defiantly recommend.I also use mince,be it beef or lamb ,the lamb with mint is beautiful,and the smell in the house when your cooking them is.......well try and you'll see what I mean.

ponchoo69

23rd Jul, 2012

any-one know how many calories each pasty would be please and how many if i used chicken n veg
many thanx for your help x

dizzydonna

12th Jun, 2012

Do i need to cook filling before hand?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.